Save The smell of bacon frying always pulls people into the kitchen, and this dish was born on a Wednesday night when I had leftover chicken and a craving for something indulgent. I tossed penne into boiling water, crisped some bacon, and built a cream sauce right in the same pan. The result was so good that my neighbor knocked on the door asking what I was cooking. Now it's my go-to when I want comfort without fuss.
I made this for my sister's birthday last spring, and she scraped her plate clean before anyone else had finished. She told me it tasted like the kind of pasta you'd order at a cozy Italian place, but better because it was made at home. That night, we sat on the porch with wine and seconds, and she admitted she'd been intimidating by cream sauces her whole life. Watching her confidence grow after tasting this made me realize how one good dish can change the way someone feels in the kitchen.
Ingredients
- Penne pasta: The ridges grab onto the creamy sauce beautifully, and it holds up well without getting mushy if you cook it to true al dente.
- Chicken breasts: Slicing them thin ensures they cook quickly and stay tender, plus they soak up the bacon and garlic flavors as they sauté.
- Bacon: Use thick-cut if you can, it crisps up with more texture and leaves behind just enough fat to build the base of your sauce.
- Heavy cream: This is what makes the sauce luxurious and silky, don't swap it for milk or the sauce won't coat the pasta the same way.
- Parmesan cheese: Freshly grated melts smoothly into the cream, pre-shredded stuff has coatings that can make the sauce grainy.
- Butter: Adds richness and helps the onions and garlic soften without browning too fast.
- Garlic: Minced fine so it melts into the sauce, giving every bite a gentle aromatic warmth.
- Onion: Diced small so it practically dissolves into the cream, adding sweetness without chunks.
- Parsley: Fresh parsley brightens the richness and makes the whole dish feel a little lighter on the palate.
- Olive oil: Just enough to keep the chicken from sticking after you pour off most of the bacon fat.
- Salt and pepper: Season at every stage, it builds layers of flavor instead of trying to fix it all at the end.
Instructions
- Boil the penne:
- Get your salted water rolling before you do anything else, and cook the pasta until it still has a little bite. Reserve half a cup of that starchy water before draining, it's your secret weapon for loosening the sauce later.
- Crisp the bacon:
- Let the bacon cook slowly over medium heat so it renders its fat and gets crispy without burning. Pull it out with a slotted spoon and leave about a tablespoon of fat in the pan.
- Sauté the chicken:
- Season the slices well, then cook them in the bacon fat and a drizzle of olive oil until golden on both sides. They should be just cooked through, not dry, so don't walk away from the stove.
- Soften the aromatics:
- Melt butter in the same skillet, then add the onion and let it turn translucent before stirring in the garlic. You want the garlic fragrant but not browned, about a minute is enough.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all those tasty brown bits from the chicken and bacon. Let it simmer gently, then stir in the Parmesan until the sauce thickens and clings to your spoon.
- Bring it all together:
- Add the chicken, bacon, and parsley back to the skillet, then toss in the drained penne. Stir everything until the pasta is glossy and coated, adding reserved pasta water if it looks too tight.
- Taste and serve:
- Adjust the salt and pepper, then plate it up with extra Parmesan and a sprinkle of parsley. Serve it hot, and watch everyone go quiet for the first few bites.
Save One evening, I made this for a friend who'd just moved into a new apartment and didn't have much in her kitchen yet. We ate it straight from the skillet with forks, sitting on her floor surrounded by boxes. She told me it was the first meal that made her new place feel like home. That's when I realized this dish isn't just about the bacon or the cream, it's about the moment you share it, the way it turns any space into something warm and welcoming.
Making It Your Own
If you want to sneak in some vegetables, sautéed mushrooms or a handful of spinach stirred in at the end work beautifully without changing the character of the dish. I've also swapped the chicken for shrimp when I'm in the mood for seafood, and it cooks even faster. For a lighter version, use half and half instead of heavy cream, the sauce won't be quite as thick, but it's still delicious and a little less indulgent. You can also try different pasta shapes like rigatoni or farfalle, just make sure they have enough surface area to hold onto that creamy sauce.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When you reheat it, add a splash of cream, milk, or even pasta water to bring the sauce back to life, and warm it gently on the stove or in the microwave. I don't recommend freezing this dish because cream sauces can separate and turn grainy when thawed, but if you're in a pinch, undercook the pasta slightly and freeze it in portions, then reheat with a little extra cream.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but a simple green salad with lemon vinaigrette cuts through the creaminess perfectly. I also love serving it with garlic bread for scooping up every last bit of sauce, or roasted asparagus if I'm feeling a little fancy. A crisp white wine like Chardonnay or Pinot Grigio balances the richness, but honestly, a cold beer works just as well on a casual night.
- Toss a handful of cherry tomatoes into the sauce for a pop of acidity.
- Sprinkle red pepper flakes over your serving if you like a little heat.
- Top with toasted pine nuts or breadcrumbs for extra crunch.
Save This is the kind of meal that makes you feel like you've treated yourself, even on the most ordinary weeknight. It's rich, comforting, and always disappears faster than you expect.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully. They're slightly more forgiving and stay moist during cooking. Adjust cooking time slightly if using larger pieces, ensuring they reach 165°F internally.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version, though the sauce will be thinner. You can also use Greek yogurt mixed with a bit of cornstarch, or cashew cream for a dairy-free option.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer, not a rolling boil. Add cream slowly once the butter is melted, and stir in Parmesan gradually off the heat or over very low heat to prevent curdling.
- → Can I make this ahead of time?
Prepare the sauce and proteins separately, then refrigerate for up to 2 days. Reheat gently over low heat, adding reserved pasta water to reach desired consistency. Cook fresh pasta just before serving.
- → What pasta shapes work best?
Penne is ideal for capturing sauce in its tubes. Rigatoni, fettuccine, or linguine also work beautifully. Avoid very thin pasta that may break apart in the creamy sauce.
- → How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or cream to restore the sauce consistency. Freezing isn't recommended due to cream-based sauce texture changes.